Rainbow Tomatoes with Lemon Basil Dressing
Makes 4 servings
Show off multicolored heirloom tomatoes from your garden scattered with the finest shreds of lemon basil for a hint of citrus.
6 large vine ripe heirloom tomatoes (suggested: Brandywine, Green Zebra, and Persimmon)
4 fresh sweet basil leaves
8 lemon basil leaves (suggested: Lemondrop)
1/2 pound mozzarella cheese (fresh, if possible)
2 cloves garlic, peeled and pressed or finely chopped
1/4-cup extra virgin olive oil
1 lemon, juiced
Salt and freshly ground black pepper, to taste
1. Slice the tomatoes into 1/2-inch-thick rounds and layer them in a shallow dish slightly overlapping in a single layer.
2. Chiffonade the basil and scatter over the top. Thinly slice the mozzarella and insert pieces in between the tomatoes.
3. Whisk together the garlic, olive oil, lemon juice, sugar and season with salt and pepper to taste. Pour the dressing evenly over the tomatoes, cover loosely, and let stand at room temperature to marinate for up to 30 minutes.